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The irradiation resistance of food pathogens contaminating seafoods

Creator:: Dutiyabodhi, Pisawat
Abstract:: Studies have been made to determine the limits of tolerance to gamma radiation for 15 cultures of the following bacterial species both in culture media and in irradiation-sterilized seafoods (crab-meat, halibut and shrimp) inoculated with Salmonella (seven species), Shigella (three species), and one species each of Neisseria, Myco-bacterium, Esctrerichia, Proteus...
Resource Type:: Masters Thesis
Full Text:: Radiation on Amino Acids Effect of Ionizing Radiation on Lipids Effect of Ionizing Radiation on Enzyrnes

Determination of the quality of radiation-pasteurized halibut (Hippoglossus stenolepis) during storage

Creator:: Serrano, Lolita Bate
Abstract:: The quality of radiation-pasteurized halibut stored at 34°F was evaluated subjectively and objectively over a period of 18 weeks. Results of flavor evaluation and chemical analyses showed that the storage life of halibut irradiated at 0.50, 0.75 and 1.00 megarad was extended more than threefold. Although irradiated samples were consistently...
Resource Type:: Masters Thesis
Full Text:: have studied the effect of radiation on major food components (9, 43, 66, 82, 105, 110

The combined effect of additives and irradiation on the survival of Clostridium botulinum

Creator:: Corlett, Donald A.
Resource Type:: Masters Thesis
Full Text:: effect is called an indirect action. The destructive ttect of ionizing irradiation on food

Radiation pasteurization of raw and chlortetracycline-treated shrimp

Creator:: Awad, Ahmed Ali
Abstract:: Pasteurization radiation offers a new means of extending the refrigerated storage life of foods. This procedure avoids many of the undesirable changes which result when sterilization radiation is used and still eliminates most of the spoilage organisms. Shrimp was treated with 5 ppm chlortetracycline and subjected to pasteurization levels of...
Resource Type:: Masters Thesis
Full Text:: , p. 143) reported a beneficial effect of combination treatments with gamma radiation and CTC on

Radiation pasteurized shrimp and crabmeat

Creator:: Scholz, Dorothy June
Resource Type:: Masters Thesis
Full Text:: the food. Low level or pasteurization doses of radiation could con- ceivably avoid many of the

Reduction of microbial population of seafood by radiation pasteurization

Creator:: East, Dorothy May
Resource Type:: Masters Thesis
Full Text:: was used for human food (1, p. 356, 357). Radiation pasteurisation of seafoods could conceivably

The combined effects of heat and irradiation on the survival of the spores of Clostridium botulinum, type A5, in raw ground beef

Creator:: Cavenee, William Lee
Resource Type:: Masters Thesis
Full Text:: Microbiology 3:346-352. 1955. 16. --------------- Complimentary effects of heat and radiation on food

Dose to the female breast from nuclear medicine and diagnostic radiology

Creator:: Patel, Aarti
Abstract:: There has been increased concern about radiation dose to the female breasts, with approximately 200,000 new breast cancers being diagnosed each year in the United States. The unprecedented increase in the use of radiologic exams on younger women has also raised some additional concerns about how procedures are performed. The...
Resource Type:: Masters Thesis
Full Text:: Patel for the degree of Master of Science in Radiation Health Physics presented on July 18,2008

The site of action of radio-lethal compounds on Micrococcus radiodurans

Creator:: Manes, Jasper Damon, Jr.
Abstract:: Iodoacetic acid and diphenylamine were used in this study to elucidate the mechanisms of resistance of Micrococcus radiodurans to radiation. This organism, a gram positive, non-spore forming, salmon-pink, tetracoccus has a LD₅₀ of 213,000 R when grown in the absence of radio-modifying agents. M. radiodurans, when grown in media containing...
Resource Type:: Masters Thesis
Full Text:: 2 Effect of Ultraviolet Light and X -rays on Micro- organisms 3 Modification of Radiation

A comparison of radiation induced lipid changes in Micrococcus radiodurans, Sarcina lutea, and Pseudomonas aeruginosa

Creator:: Ley, Ronald Douglas
Abstract:: Quantity variations in pigments and lipid classes were determined following γ-irradiation of Micrococcus radiodurans, Sarcina lutea, and Pseudomonas aeruginosa. Pigmentation was determined by extraction with organic solvents and measured as optical density at 475 mμ for M. radiodurans and S. lutea, and 410 mμ for Ps. E aetuginosa. Pigments of...
Resource Type:: Masters Thesis
Full Text:: effect of y- radiation on lipid classes of M. radiodurans, S. lutea, and Ps. aeruginosa. Quantitative

ScholarsArchive@OSU

The irradiation resistance of food pathogens contaminating seafoods

Determination of the quality of radiation-pasteurized halibut (Hippoglossus stenolepis) during storage

The combined effect of additives and irradiation on the survival of Clostridium botulinum

Radiation pasteurization of raw and chlortetracycline-treated shrimp

Radiation pasteurized shrimp and crabmeat

Reduction of microbial population of seafood by radiation pasteurization

The combined effects of heat and irradiation on the survival of the spores of Clostridium botulinum, type A5, in raw ground beef

Dose to the female breast from nuclear medicine and diagnostic radiology

The site of action of radio-lethal compounds on Micrococcus radiodurans

A comparison of radiation induced lipid changes in Micrococcus radiodurans, Sarcina lutea, and Pseudomonas aeruginosa

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